Banana bread. Where do I even begin. Ever since moving to Colorado, this has become a staple for my boyfriend and I. Originally, I believe we bought bananas because we both enjoy them. They are a quick and healthy snack. They pair well in oatmeal, protein shakes or in a peanut butter sandwich. But, as the weeks went on Brett *my boyfriend* stopped eating bananas in his shakes.

I stopped eating them, well because carbs. I didn't have enough of them while prepping for my first NPC Bikini Competition. Okay, I did. But, I preferred to use them elsewhere.

Yet, each week at the grocery store we kept buying bananas.

Why?

Then it dawned on me.

Banana bread.

*ding. ding. ding.*

Now, Brett and I love chocolate. And, more than your average Joe.

So typically we don't just opt for your classic banana bread. And, if we mean chocolate, we mean chocolate.

An average loaf of chocolate chip banana bread I make has an ENTIRE bag of chocolate chips.

4.In a large bowl or Kitchen Aid stand mixer (using the paddle attachment), mix together the peanut butter, sugar, bananas, vegetable oil, and eggs. Once combined, add in the cocoa, baking powder & soda, salt, vanilla and flour. You may find it easier (and less messy) to add in the flour slowly.

If you're like me, I add ALL the ingredients to my bowl at once and mix. It worked perfectly this way.

5.Bake for 60 minutes.

Time may vary depending on elevation, air temperature and humidity. If you're unsure if your loaf is fully cooked, simply stick a toothpick or knife down the center of the loaf.

6.Let cool for at least 30 minutes before serving.

I find 60 minutes is the perfect amount of time to allow for smooth slicing. Often if your banana bread is too warm, it can cause breakage when slicing.

7.If you want to add extra JIF classic creamy peanut butter to your Chocolate Peanut Butter Banana Bread, simply melt 2-3 tablespoon in the microwave. Using a spoon, drizzle over the loaf before slicing and serving. I like to pop my loaf out of the pan before drizzling.